Snack / 23 September 2019
It is a frequently preferred dish in Central European cuisine. It is a practical and inexpensive recipe. Everybody will love these potato balls with their fried top and soft inner filling.
<a href="https://www.petitegourmets.com/recipes/potato-croquette"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Potato Croquette</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/pg-two-plates-of-potato-croquette-1577971237.jpg" alt="Potato Croquette" /><p style="padding: 6px 0 12px;">Boil the potatoes in water for 30 minutes. Filter the water and peel the shells. Crush the potatoes with the food processor<strong>.</strong> Knead by adding kashari cheese, flour, pepper, salt and eggs before cooling. You can use scallion if you want. Cut the walnut-sized pieces from the dough and shape... - <strong>Show More</strong></p></a>
Servings 4 people
Preperation 15 mins
Cooking 45 mins
Total 60 mins
- 2.2pounds ofpotato
- 6.4ounces ofkashari cheese
- 1cup ofsunflower oil
- 1teaspoon ofblack pepper
- 1teaspoon ofsalt
- Boil the potatoes in water for 30 minutes. Filter the water and peel the shells.
- Crush the potatoes with the food processor. Knead by adding kashari cheese, flour, pepper, salt and eggs before cooling. You can use scallion if you want.
- Cut the walnut-sized pieces from the dough and shape it. Dip in flour and fry in hot oil. In order not to be too greasy, take the excess oil on the plate where you lay paper towels and serve.